Buffalo Prime Rib with Orange Balsamic Glaze

Directions

1. 1
   Preheat oven to 450F.
2. 2
   If using beef, trim all but a thin layer of fat from roast.
3. 3
   Generously season buffalo or beef with salt and pepper.
4. 4
   Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
5. 5
   Reduce oven temperature to 350F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more.
6. 6
   Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125F, 2 to 2 1/4 hours more (115F for beef, 1 3/4 to 2 hours more).
7. 7
   Transfer meat to a large platter and let stand, uncovered, 25 minutes.
8. 8
   (Meat will continue to cook as it stands, reaching about 135F for medium-rare buffalo or 130F for medium-rare beef.)
9. 9
   If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes.
10. 10
    Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes.
11. 11
    (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan.
12. 12
    Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes.
13. 13
    Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes.
14. 14
    Add broth and boil until reduced to about 2 cups, about 6 minutes.)
15. 15
    Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary.
16. 16
    Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
17. 17
    Carve roast and serve with jus.